One last pic of the morning walk on Wednesday, then a little bubbly to take down to the tables. It was a craps trip, as you probably guessed based on my bitching about blackjack above:

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It was a solid craps trip. Not a winning trip, but four really good, positive sessions combined with two really bad ones. Went home with about a quarter of the bankroll intact. By percentage, this $200 buy-in session cashing out like this was the best:

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Always have to stop at Jaleo for a gin and tonic. It never disappoints. Figured some snacks would help stave off the inevitable drunkenness. I just can't resist the patas bravas and the jamon Iberico de bellota:

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So shortly after Jaleo, my buddy and I wanted to prime ourselves for dinner at Prime by playing some craps. He was a rookie and wanted to learn. We grabbed some bubbles from my suite ... and the Aria casino, entire place, was totally shut down. Every table, every slot and video poker machine. Every restaurant and bar went to cash only. Their ENTIRE computer system was down. Stayed that way for at least 90 minutes, before we just said the heck with it and took off. Someone must have taken a magnatron to the Greco. Never seen anything like it.

Things were back up and running after dinner, and also the next day, I noticed them doing some moving around of the table games across from the cashier's cage. Moving out some of the carnival games and adding a couple blackjack tables. Then changing the felt on those blackjack tables ... from 3/2 to 6/5. Total bullshit.

 

After some drinks at Petrossian, which is kind of like the epicenter of people-watching in Vegas to me, the two of us took a magnum of 2005 Chateau Giscours (pictured above) to Prime. The meal was fantastic. The dry-aged, bone-in rib steak was killer:

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Buddy got smashed and had to be put to bed. I crashed early, too, because the conference was getting going early each day. Not making my July8 mistake of staying up for 72 hours straight again.

 

And, of course, Thursday began a string of days of me hitting Bouchon for breakfast. Ended up there four days in a row. They had an incredible steak hash Thursday morning. Just incredible. Drank 11 Corpse Revivers over the four days. Haha.

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So after a long day of conferencing and networking ... coworker and I treated ourselves to StripSteak. Because apparently you can never have too much steak. Rolled with the magnum of 2013 Chateau Pontet Canet that night for the two of us, which was drinking incredibly well. It's a soft vintage but not diluted -- these are going to be great wines for early drinking.

StripSteak was in as fine a form as ever. The last three meals I've had there have been among the best since they opened. But one observation about Mandalay Bay: the place was fucking dead on Thursday. The casino was full of blue hairs on slots. StripSteak was barely half full. The whole lack of vibes gave Mandalay a very dated feel, and it made me a little sad. The meal, however, did not:

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Your pic of the veal parm makes me jealous, while the lamb chops were excellent last week, I missed my veal parm.

As for your poor ratings, I felt the same way over my SB trip. The pit didn't even have me rated for my initial bet on my last session and was short on time. I realize now more than ever I need to check when I leave the table.

 

So after a French 75 and four Corpse Revivers on Friday morning, I sent my buddy packing back to Houston. Then I set up a surprise for Mrs. Ocean's arrival. Rode in the limo and waited for her inside with a bottle of bubbles:

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Surprise went over like a charm. It was great to have her here, and she definitely showed her craps touch. We had two great sessions to start the trip.

 

Before the craps tables, we hit Yardbird at the Venetian. This place is phenomenal. We fell in love with it last year on our babymoon in Miami. The location at the Venetian is every bit as good as the original. No loss of quality. Amazing staff. We hit it off with their GM and kind of had instant-bff-bonding with her. This will be a must-stop every trip.

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And, of course, champagne with the fried chicken:

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